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🍽️ Crunchy Ciabatta Panzanella with Tomatoes

267 kcal · 30 min · 4 servings

Ingredients

• 1 stale ciabatta (approx. 400 g)
• 5 tbsp olive oil
• 400 g cherry tomatoes
• 1 red onion
• 1 garlic clove
• 2 tbsp white balsamic vinegar
• 1 tbsp capers
• 2 tbsp lemon juice
• 1 pinch sugar
• sea salt
• pepper (from the mill)
• 1 handful basil

Instructions

1. 1. Cut the ciabatta bread into small, bite-sized cubes.
2. 2. Heat 2 to 3 tablespoons of olive oil in a frying pan.
3. 3. Fry the bread cubes until golden brown and crispy.
4. 4. Place the toasted bread cubes on kitchen paper to absorb any excess oil.
5. 5. Wash the tomatoes thoroughly under running water.
6. 6. Remove the hard stem ends from the tomatoes.
7. 7. Cut the tomatoes into four equal quarters.
8. 8. Peel the onion and the garlic.
9. 9. Dice the onion into small cubes.
10. 10. Mince the garlic very finely.
11. 11. Put the remaining olive oil into a small bowl.
12. 12. Add the balsamic vinegar.
13. 13. Add the capers.
14. 14. Squeeze the lemon juice into the mixture.
15. 15. Add the sugar.
16. 16. Whisk all the dressing ingredients together well.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Rinse the basil briefly under cold water.
19. 19. Shake the basil dry so that no water droplets remain.
20. 20. Carefully pluck the basil leaves from the stems.
21. 21. Add the tomatoes, onions, garlic, and basil to a large bowl.
22. 22. Add the toasted bread cubes.
23. 23. Pour the dressing over all the ingredients.
24. 24. Toss everything gently so that the ingredients are well distributed.
25. 25. Portion the panzanella into individual bowls.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 267
• Protein: 6 g · Fett/Fat: 13 g · Carbs: 30 g